This is my 232nd post. Why is that significant? It's not really, except that I made a batch of these cookies a few weeks ago and brought them to some friends, who happen to live at number 232. And they asked me to post the recipe for these cookies as post #232. Because of the cosmic synergy, I assume. So I said yes.
Thursday, February 24, 2011
Tuesday, February 22, 2011
Deep dish pizza is a pretty popular food in many parts of the country. Deep dish cookies? I'm thinking they'll catch on soon. Especially if they're filled with flecks of diced apple, caramel, and oh, is that a hint of bourbon? I think it is.
Thursday, February 17, 2011
Do you know it's been almost six weeks since I've posted an honest-to-goodness cookie up in here? Cookies! If you ask me, they're better than cake. Yeah, I said it. Better than cake.
Monday, February 14, 2011
They say your brain can react to pain before you even feel it: you jerk your hand away from a hot flame before the pain registers in your mind. Basically, your brain is telling you to stop doing something really stupid before you seriously hurt yourself. Unfortunately, my brain doesn't stop me from doing other really stupid things in the kitchen. Things, that just moments after they happen, make me smack my hand against my forehead and wonder why I'm even allowed to go near the stove. This is the tale of the two Chocolate Caramel Tarts.
Tuesday, February 8, 2011
Some recipes are innovative - like pairing coconut and grapefruit or bringing cranberries to new heights. Some are fun and exciting - like homemade doughnuts or cinnamon buns. And some are just perfect renditions on a simple classic, like peanut butter swirled brownies or linzer torte. This recipe falls squarely in to the last category - you've probably had a raspberry crumb bar before, and you might have even made one, but this recipe brings them to their height.
Tuesday, February 1, 2011
Sometimes I spend 6 hours trying to make caramel. Sometimes I follow recipes that include melting and whisking and separating and beating and boiling. These things generally happen on Sundays. But sometimes, it's a busy Friday afternoon, I have a drawer full of apples, and ten other things to do. This is when you throw together a rustic apple tart. And serve it to oohs and ahs.